To a slow cooker, add the chicken, bell peppers, onion, garlic cloves, tomato sauce, Fire Roasted Tomatoes (with juices), tomato paste, onion powder, cumin, oregano, hot sauce, vinegar, TWO tsp chili powder and ONE tsp EACH of salt and pepper.
Cook on low for 6-8 hours or on high for 4 hours until chicken is cooked and easily shredded.
One the chicken is cooked, remove to a bowl and shred. Add ONE TSP EACH of chili powder, salt and pepper. Add some of the sauce from you slow cooker along with some of the red peppers and onions. Add green chilies and stir everything together.
Preheat your oven to 400 degrees. Line a baking sheet with foil and spray with non-stick spray.
Make a chimichanga rolling station. Add about 1/2 cup of the chicken mixture to the bottom third of the tortilla, sprinkle some shredded cheese over top. Tuck the ends and roll up. Place seam side down on your baking sheet and repeat with the rest of the chimichangas.
Brush the melted butter over top of the chimichangas and bake until the cheese is melted and the tortillas are golden brown, about 15 minutes.
Remove from the oven. Spread queso over the top and top with pico de gallo.
